
EMILY 
RIESENBERG 




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COF^RltlHT DEPOSIT. 



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PRESERVING AND 
CANNING 



PRESERVING AND 
CANNING 



A BOOK FOR THE 
HOME ECONOMIST 



By 

EMILY RIESENBERG 

Cooking Expert, Special Writer for the 
" Chicago Record-Herald " 




RAND McNALLY & COMPANY 
CHICAGO NEW YORK 



TX4C. 
,1^s 



Copyright, 1914 

by 

Rand McNallt & Company 



The Rand-McNally Press « 

Chicago 

. AUG 24 1914 

©C!,A379221 



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CONTENTS 

PAGE 

Introduction 5 

Canning Fruit i8 

Jam and Preserves 31 

Jellies and Marmalades ... 45 
Sweet Pickled Fruits and Miscella- 
neous Recipes 63 

Beverages . 77 

Homemade Pickles and Condiments 84 

Canning Vegetables .... 92 

Index 100 



PRESERVING AT 
HOME 

INTRODUCTION 

Fruits are too often looked upon 
merely as table luxuries, and because 
of their rather low nutritive value are 
not always estimated at their true 
worth. Fruit, both fresh and cooked, 
has great dietetic value and should 
be used generously but wisely. Fruits 
supply a variety of flavors, acids, and 
sugar, while they are generally rich 
in potash and sodium salts as well as 
other minerals; the vegetable acids 
have a solvent power over the nutri- 
ments, and if taken in moderation are 
an aid to digestion, as the necessary 
bulk and waste matter promote intes- 
tinal action. Fruit and fruit juices 
keep the blood in a healthy condition, 
and if the supply of fresh meat, fish, 
and vegetables is limited, fruit and 
fruit juices are needed to balance the 
food allowance. 



PRESERVING AT HOME 

Fresh fruit is generally conceded to 
be more refreshing and cooling than 
that which is cooked, but if used too 
freely is apt to cause intestinal dis- 
turbances, especially with children 
and old people. Cooking changes the 
character of the fruit, and the addition 
of sugar increases its food value, but 
it is well to remember that too much 
sugar diminishes the fruit flavor and 
hinders digestion. 

The methods of preserving fruit are 
many, and range from the simple and 
wholesome canned fruit to all manner 
of jams, jellies, marmalades, and the 
rich conserves, spiced fruit, condi- 
ments, and sweet pickles. The thrifty 
housewife will make her selection 
according to the needs and means of 
her family, but every homemaker 
should aim to have a variety of neatly 
labeled jars and glasses of fruit on her 
pantry shelves before winter, when the 
daily menus threaten to become monot- 
onous. 



INTRODUCTION 

Principle of Canning and Preserving Fruit 
In the preservation of fruit the most 
essential thing is to keep the fruit, as 
well as the utensils used, sterile. This 
should be observed from the earHest 
stage in the preparation of the fruit 
to the final sealing and storing. To 
steriHze a substance or thing is to 
destroy all Hfe and source of life in it. 
It is necessary to do more than exclude 
the air, for investigations of scientists, 
particularly Pasteur, have shown that 
it is not the oxygen of the air which 
causes fermentation, but bacteria and 
other microscopic organisms. Yeast 
and nearly all kinds of bacteria require 
oxygen, but certain species grow 
equally well without it, so that the 
exclusion of air is no protection if one 
of these bacteria is sealed in the can. 

Molds and Molding 
Every housekeeper is familiar with 
molds which under favorable condi- 
tions grow on any kind of organic 
matter. Molds develop from spores 
which are always floating about in the 

7 



PRESERVING AT HOME 

air. When a spore falls upon a sub- 
stance containing moisture and suit- 
able food, it sends out a thread which 
branches and works over the entire 
surface; in a short time spores are 
produced and the work of reproduction 
goes on. Ordinarily molds do not 
cause fermentation and are not as 
injurious as bacteria and yeasts. They 
do not as readily penetrate jellies and 
the liquids of canned fruits, and gener- 
ally settle in a thick film on top, but if 
given time they will finally work their 
way through the entire contents of the 
jar, and a musty taste is the result. 

Sterilization 
Since air and water as well as the 
fruit contain bacteria and may take 
up mold spores, all utensils for pre- 
serving are liable to be contaminated. 
For this reason everything that is used 
should be absolutely clean and prop- 
erly sterilized. In order to accom- 
plish this, place the clean utensils 
in a pan of cold water, heat to the 
boiling point, and let them boil at 
least ten minutes. 



INTRODUCTION 

Selection of Fruit 
The would-be economical house- 
keeper who buys cheap, inferior fruit 
under the impression that it is good 
enough for preserving, makes a grave 
mistake. While small fruit, provided 
it is fresh and free from contamination 
of mold or insects, can be used for 
jams and jellies, the best developed 
fruit of any variety is preferable for 
canning. For any kind of preserve 
that requires the juices to become 
jellied, the fruit should be rather 
under than over ripe; in fact, some 
unripe fruits are most excellent for 
tart jellies, as gooseberries, grapes, and 
apples. 

Fruit Jars and Glasses 

The first requisite for successful can- 
ning is a good jar. Glass is the most 
satisfactory. Tin is more or less sol- 
uble in the juices of fruits and vege- 
tables. Tin cans cannot readily be 
used a second time, while glass with 
proper care will last indefinitely. 

The initial expense of buying suit- 
able jars and glasses for preserving is 

9 



PRESERVING AT HOME 

quite an item, and to distribute expend- 
iture along these lines evenly, it is 
wise to buy a few jars at a time early 
in the year, and add to them gradually 
when special sales are on. In this 
way when the time comes for buying 
the fruit and sugar, the glasses will be 
ready. 

There are a great many kinds of 
glass jars on the market, many of 
them having certain points of advan- 
tage. The ordinary screw-top jar is 
the one in most common use. Al- 
though cheap in price, these jars are 
really the most expensive in the long 
run. The tops last only a few years 
and, being cheaply made, the breakage 
is usually greater than that of a better 
grade of jar. The tops also furnish an 
excellent hiding place for germs, which 
makes sterilization very difficult. An 
improved type of screw-top jar is fitted 
with a glass top held in place by a 
metal cover which screws down over 
the neck of the jar. If the canning or 
sterilization is properly done, practi- 
cally all of the air will be driven out 

10 



INTRODUCTION 

of the jar by the steam. Upon cool- 
ing, this steam is condensed, a vacuum 
is formed on the inside which clamps 
down the glass top against the rubber 
ring and seals the jar automatically. 
The metal cover can then be removed, 
as the pressure of the outside air will 
hold the glass top securely in place. 

Another satisfactory jar has a rubber 
ring and glass top which is held in 
place by a simple wire spring. 

Among the best jars are the ones 
requiring no rubber rings. These are 
fitted with a metal top, lacquered on 
both sides and having a groove around 
the lower edge. This groove contains 
a composition which is melted during 
canning by the heat of the jar and 
forms a seal that takes the place of 
the rubber ring. 

Experience has proved that it is 
always best to buy a good grade of 
jar. In selecting always give prefer- 
ence to those having wide mouths. In 
canning whole fruit or vegetables and 
in cleaning the jars the wide mouth will 
be found to be decidedly preferable. 

11 



PRESERVING AT HOMEi 

The practice of using jelly and 
fruit glasses in the kitchen during 
the year is wasteful, for many will be 
broken before preserving time comes 
round. The best way is to wash each 
glass as soon as it is empty, wrap it in 
clean paper, and set it on an unused 
pantry shelf or pack in a box. The 
addition of a few glasses each fruit 
season will then insure a good supply 
from year to year. The covers, too, 
should be washed, well dried, and 
wrapped with the glasses. Another 
economy consists in saving all glasses 
and jars that come into the house 
during the year, such as those which 
contain olives, peanut butter, and 
various condiments. Even should 
some of these glasses be small, they 
will do for the finer jellies, bar-le-duc, 
or fancy conserves. If the family is 
small, such a glass serves for one meal. 
They are also very desirable for 
remembering a sick friend, or some old 
lady to whom a little glass of home- 
made preserves is a great treat. 

12 



INTRODUCTION 

Utensils for Preserving 
Never use tin or iron ware, as it will 
discolor the fruit and give an unpleas- 
ant taste. Porcelain-lined or enamel 
ware is best, and fruit should be pared 
and cut with silver or plated knives. 
The appended list of utensils will 
enable the young housekeeper to make 
a wise selection when outfitting her 
kitchen; other dishes, such as bowls, 
pans for boiling, and so forth, can be 
found in most kitchens. If possible, 
keep one or two kettles just for pre- 
serving and stewing fruits, for it is 
difficult perfectly to sterilize kettles 
that are in constant use in the prepara- 
tion of foods containing grease. The 
size of the kettles selected will depend 
on the size of the family and how much 
fruit is to be put up at a time, but the 
housewife is recommended to have two 
different sizes — one of them small 
enough to put up a few glasses at a 
time as often as fruit left from the 
table can be utilized. In this way 
superfluous fruit is used before it 
spoils, and various kinds of fruit can 

13 



PRESERVING AT HOME 

be acctimulated with little extra work. 

Requirements for preserving: One 
large kettle; one small kettle; one 
large colander; one ladle; several long- 
handled spoons ; a wide-mouthed funnel 
to fit top of jars; a fine wire strainer 
with a frame ; a glass half -pint measur- 
ing cup with lip (such as chemists 
use); jelly bags either of cheesecloth 
or coarse flannel; a wooden ring to 
fit top of bag. 

With the exception of the wire 
strainer all the utensils can be bought 
in good enamel ware. 

Preparing Fruit for All Kinds of Preserving 

Washing. The first step in the 
preparation of fruit is to wash it 
thoroughly; small fruit, such as ber- 
ries, should be placed in a shallow 
colander and dipped repeatedly into 
one or more pans of clean cold water, 
then shaken and drained. Do this 
before hulling or stemming, to prevent 
loss of juice. 

Stoning. When stoning large or 
small fruit place the stones in a sieve 

14 



INTRODUCTION 

and let any juice that has been 
retained drip out. In cases requiring 
a certain amount of water, cook the 
stones in this water long enough to 
draw out the juice, as it is desirable 
to obtain all the fruit juice that ad- 
heres to stones. 

Stemming. Currants and cherries are 
easily stripped from the stems but 
gooseberries are more tedious to 
handle. Small scissors are best, and 
if berries are canned or used for jam 
or preserves, each stem and little 
blossom end must be clipped. When 
fruit is run through a bag, as for jelly, 
this is not necessary. 

Paring. When paring fruit it is 
best to use a silver or plated knife. 
Apples, being hard, are easiest pared 
with a sharp steel knife. 

Skinning. Fruit that can be 
skinned, such as peaches or plums, 
must be scalded with boiling water, 
then plunged immediately into cold 
water. This prevents fruit from be- 
coming too soft, and the skin can be 
slipped off readily. 

15 



PRESERVING AT HOME 

Sealing and Storing Fruits 
All fruits should be carefully sealed 
and kept in a cool, dry place. If 
the storeroom or pantry is very light, 
wrap each jar in green tissue paper 
or hang a dark curtain before the 
shelf, loosely, in order not to exclude 
the air. When canning fruit it is 
advisable to buy the best jars, pref- 
erably the self-sealing kind. The 
initial outlay may be a trifle more, but 
in the long run they will prove more 
economical, as the amount saved on a 
dozen jars will not offset the loss of a 
quart of fruit, to say nothing of the 
anxiety of the busy housewife, who 
is never quite sure that the rubbers 
are good and the tops air-tight. 
Then, too, they make unnecessary the 
use of paraffin, which adds consid- 
erable extra expense to the season's 
canning. All preserves, jellies, and 
solid conserves should be placed in 
open glasses or jars which permit the 
fruit to be taken out easily. After 
washing and drying the jars, all fruits 
should be labeled. A good plan is to 

16 



INTRODUCTION 

make a schedule of the different varie- 
ties of fruit and check them off as soon 
as a glass has been used. In this way 
it is easy to ascertain just what is on 
hand, and the consumption can be 
regulated. 

Keeping Fruit Clear 
If fruit is of good quality and the 
sugar pure, there is very little scum 
on the fruit during the cooking, but 
usually at some stage of preserving or 
canning a film rises to the surface. 
It is best to skim it off as soon as it 
begins to gather, take it up with a 
skimmer or clean spoon and pour into 
a clean bowl. The pure juice it con- 
tains will soon settle on the bottom of 
the bowl. Carefully draw the scum 
off and return the juice to the kettle. 
If much accumulates, and it seems 
best not to return the juice, it can be 
cooked separately with half as much 
sugar and used for pudding sauce or 
for fruit farina pudding. 



17 



CANNING FRUIT 

Method No. i 

Much of the drudgery attached to 
fruit canning, as well as the thrifty 
housewife's fear that things "won't 
keep," has been eliminated through a 
better understanding of sterilization, 
and the advent of the modern self- 
sealing jars. 

According to this method the fruit, 
water, and sugar are boiled together 
until fruit is tender, then sealed. If 
fruit is very rich in juice, as rasp- 
berries, strawberries, or cherries, very 
little water is needed; in fact, some 
housewives sugar the berries an hour 
before boiling. This will draw enough 
juice to cook without burning. If 
quantity rather than quality is desired, 
add enough water barely to cover 
bottom of kettle before putting in the 
fruit and sugar. The success of can- 
ning is not as dependent on certain 
proportions as is preserving or jelly 

18 



CANNING FRUIT 

making. The only possibility of spoil- 
ing the fruit is from lack of cleanliness 
or not having all ingredients thor- 
oughly heated while filling and sealing. 
When fruit is tender, skim off any 
foam that may rise to top, have the 
sterilized jars set in a pan of hot water, 
have the tops convenient in a pan of 
boiHng water; now set the wide funnel 
in neck of jar, and with a ladle dis- 
tribute fruit and juice evenly, filling 
brimful; then wipe off jar quickly to 
remove seeds or fruit pulp, clamp on 
top as each jar is filled and set aside on 
a thick cloth or rack to cool. When 
cold try each top to see if it is on tight, 
then wipe carefully and place in cool, 
dry place. 

On pages 21-30 is an approximate 
schedule of proportions for different 
fruits, together with the method of 
their preparation. 

Method No. 2 

As a general rule, allow two cups of 
water to one of sugar for the canning 
sirup. Boil the sirup for ten minutes, 

19 



PRESERVING AT HOME 

counting from the time it begins to 
boil; skim off any scum that rises. 
Prepare the fruit as desired or needed, 
pack closely in sterilized glass jars, 
fill with the sirup, and place the jar 
covers on. Have ready a large flat 
kettle — a wash boiler is best. Place 
in the kettle a false bottom of slats, or 
a packing of clean hay or excelsior, 
taking care that the surface is kept 
even. On this place the jars so they 
will not touch each other. Fill with 
warm water almost to the necks of 
jars, cover kettle, and bring to boiling 
point. Add hot water from time to 
time, to keep it up to the neck of the 
jars. For small fruits cook twenty 
minutes ; large or firm fruit will require 
a little longer, while in high altitudes 
it will be found necessary to extend 
the time still further for both small 
and large fruit. 

Remove jars while boiling hot, and 
set aside to cool. Do not place on a 
cold or wet surface or in a draft. 
Before putting away test the covers to 
see that all are tight. 

20 



CANNING FRUIT 

According to one's taste or to the 
acidity of fruit the proportions of sugar 
or water may vary. Fruit that is to be 
used for baking should be packed very 
close, that less water may be required, 
but the sirup must be very sv/eet. 

Cold Water Canning 

To can unripe fruits for baking 
purposes or to cook into sauce during 
the winter, the following method is 
recommended : 

Use unripe grapes, gooseberries, or 
rhubarb, cutting the latter into small 
bits. Pack the fruit into sterilized 
jars, keeping a silver knife or fork in 
the jar, then fill with cold water. To 
prevent the formation of air bubbles, 
turn the knife occasionally. When 
brimful, remove the knife and clamp 
on the cover. 

STRAWBERRIES 
Proportions. Eight cups of hulled 
strawberries; one and one half cups of 
sugar; one half cup of water (optional). 
Method. Select small red berries 
rather than the large variety, sugar 
them before cooking, or crush the fruit. 

21 



PRESERVING AT HOME 

If left whole, berries are apt to become 
light and float on top. Proceed ac- 
cording to Method No. i, or 2. 

RASPBERRIES 

Proportions. Six cups of red or 
black raspberries (or mixture of both) ; 
one cup. of sugar (best canned without 
water). 

Proceed according to Method No. i, 
or 2. 

CURRANTS 

Proportions. Six cups of stemmed 
currants; two cups of sugar; one half 
cup of water. 

Proceed according to Method No. i, 
or 2. 

CURRANTS AND RED RASPBERRIES 

Proportions. Six cups of red rasp- 
berries ; two cups of stemmed currants ; 
two cups of sugar; one half cup of 
water. 

Proceed according to Method No. i, 
or 2. 

22 



CANNING FRUIT 

BLACKBERRIES 
Proportions. Six cups of black- 
berries; one and one half cups of 
sugar; one quarter cup of water. 

Proceed according to Method No. i , 
or 2. 

SOUR CHERRIES 

Proportions. Eight cups of stoned 
cherries; three cups of sugar; one half 
cup of water (optional) . 

Proceed according to Method No. i , 
or 2. 

SWEET CHERRIES 

Proportions. Six cups of stoned 
sweet cherries; one cup of sugar; one 
quarter cup of water. These propor- 
tions are for the light cherries; for the 
dark cherries a little more sugar may 
be needed. 

Proceed according to Method No. i, 
or 2. 

BLUEBERRIES 

Proportions. Six cups of berries ; one 
half to one cup of sugar ; one half cup 
of water. 

Proceed according to Method No. i, 
or 2. 

23 



PRESERVING AT HOME 

GOOSEBERRIES 
Proportions. Six cups of ripe goose- 
berries ; two cups of sugar ; one half cup 
of water. 

Proceed according to Method No. i , 
or 2. 

GRAPES 

Proportions. Eight cups of stemmed 

grapes; one to two cups of sugar; one 

quarter cup of water. SHp pulp from 

skins, boil pulp in the water, and run 

through sieve to extract seeds, add 

to the skins, and sugar and cook as 
other fruit. 

Proceed according to Method No. i , 
or 2. 

PLUMS 

Proportions. Three cups of water; 
one and one half cups of sugar; plums 
as needed. 

Method. Select any fine — not too 
ripe — plums, prick each one several 
times with a wooden toothpick, heat 
the sirup, and when clear and boiling 
drop in as many plums as will fill one 
jar. Let them boil slowly until soft 
enough to be pierced easily with a 

24 



CANNING FRUIT 

silver fork, then place fruit in hot jar, 
pour the sirup over it, and seal as 
other fruit. Some prefer to have the 
plums skinned. In that case, pour 
on boiling water, then plunge plums 
in cold water and strip off the skins. 
If this method is used, put some of the 
skins in the sirup and boil a few 
minutes, then take out and let juice 
drain back into kettle. The skins 
impart a good color and flavor. 

PEACHES 
Method. Select freestone peaches of 
good flavor, scald, then plunge in 
cold water and strip off the skins. 
Halve or quarter them, then use same 
sirup and method as for plums. A 
peach stone added to each jar imparts 
a delicious flavor. 

APRICOTS 

Method. Proceed as for peaches, but 
can the apricots whole. 

CLINGSTONE PEACHES 
Method. Skin, and sHce into small 
slices; sugar as for table use. Add 

25 



PRESERVING AT HOME 

just enough water to keep from burn- 
ing, then can as other fruit. Nice for 
winter shortcake or ices. 

QUINCES 
Method. Pare and sHce quinces; 
make a sirup as for plums. Be sure 
to have plenty of sirup, or steam fruit 
for a while, as quinces are a hard fruit. 
Can as directed for other fruit. 

QUINCES AND SWEET APPLES 
Method. Use equal quantities of 
good sweet apples and quinces. Cook 
them separately at first, as they may 
not get soft at the same time; then 
place together in hot sirup and can. 

PEARS 
Method. Select well flavored pears. 
Pare and slice, or leave halved; then 
proceed as directed for plums. 

APPLES 
Method. Either pare and slice, or 
cut apples into small pieces and make 
a sirup; then can as directed for 
plums and other fruit. 

26 



CANNING FRUIT 

cyiRON MELONS 
Method. Cut into sections, pare off 
outer rind and remove pulp and seeds, 
then cut into cubes. Like quinces, 
they may require considerable cooking, 
so steam or cook in plenty of sirup. 
A tablespoon of lemon juice to each 
cup of sirup, or tiny strips of orange 
peel, improve the flavor. A novelty 
is to drop a few red plums into the 
sirup toward the last to impart color 
and flavor. Plums may be removed, 
or one added to each jar. Can as 
directed for other fruit. 

PINEAPPLE 
Method. The easiest and best way 
to prepare pineapples is to cut them in 
slices, pare rind and eyes off evenly, 
and remove the inner core. Then 
leave the sHces whole, if the jars have 
wide mouths, or cut the rings into 
halves or smaller pieces. Make a 
sirup as for plimis or peaches, then 
can as other fruit. If fruit is cut in 
small pieces, a third as many pitted 
sour cherries can be added. This 
makes a very piquant sauce. 

27 • 



PRESERVING AT HOME 

GRATED PINEAPPLE 

Method. Pare pineapples as directed 
above, then run fruit through food 
chopper. Be sure to let juice drip 
into a clean bowl, add it to the fruit, 
sugar liberally, and can without water 
in order to have a very thick mixture. 
Can as other fruit. Use for shortcakes, 
ices, or desserts. 

TOMATOES 

Proportions. Three cups of water; 
one and one-half cups of sugar; 
skinned tomatoes as needed. 

Method. Use small red or yellow 
tomatoes. Scald and skin them as 
directed for peaches, boil the sirup a 
few minutes, then drop in enough 
tomatoes for one jar at a time. As 
soon as tender, without being broken, 
take up carefully with enough juice 
to fill jar; seal as other fruit. A 
spice bag may be boiled in the sirup, 
and a little preserved ginger will 
improve the flavor. 

28 



CANNING FRUIT 
GROUND CHERRIES 

(People in the country use these a great deal, as they 
are readily grown) 

Proportions. Three cups of water; 
one and one half cups of sugar; juice 
of two or three lemons ; ground cherries 
as needed. 

Method. Hull the berries from 
their surrounding husks. To give 
zest, a little of the grated rind of the 
lemon may be added. Make a sirup 
of the sugar, water, and lemon juice; 
boil for several minutes, and then 
put in enough of the fruit to come 
pretty well to top of sirup. Boil 
until cherries are tender, then can and 
seal in sterilized jars as other fruit. 

GROUND CHERRIES AND APPLES 

Method. Use about one third as 
many sliced tart apples as ground 
cherries, then proceed as directed for 
ground cherries. 

ORANGES AND LEMONS 
Proportions. Six Florida oranges; 
three lemons; sugar as needed. 

Method. Cut oranges through cen- 
ter and with a spoon scoop out the 

29 



PRESERVING AT HOME 

pulp, being careful that no seed or 
white fiber is taken up. Cut lemons 
into slices and remove all seeds or 
stringy parts, pare slices so that the 
pure fruit center is left, taking off 
every bit of the white skin. Measure, 
and add equal portions of sugar and 
enough water to cover bottom of 
kettle; can as other fruit. Seal in 
pint or half -pint jars. (This may 
rank as a novelty, but if canned when 
these fruits are cheap, this will be nice 
to add to other preserves or to use for 
ices, fruit punch, and sauces when 
oranges are too dear to use freely.) 



30 



JAM AND PRESERVES 
General Remarks 

Preserves and jams are so nearly- 
alike that it is hard to draw a definite 
line of distinction. If there is any 
difference it lies in the fact that pre- 
serves are usually so prepared that 
the fruit, either sliced or whole, is as 
little broken as possible and rests in 
a clear, thick fruit juice; while jam is, 
as its name would imply, a thick and 
well mashed compote. 

When cooking jam or preserves, 
the fruit is generally cooked alone 
or with a very little water, unless 
recipe calls for sugar to draw out the 
juice if no water is needed. As in 
making jelly, sugar should be added 
at two different times; this prevents 
fruit from hardening if it has to cook 
a long time, and insures successful 
thickening of the fruit after last sugar 
is added. In fact, some fruits may 
stay thin after the second part of the 
sugar is added, not because the recipe 
31 



PRESERVING AT HOME 

is faulty or a mistake has been made, 
but just because the fruit lacked the 
right amount of gelatinizing power. 
If dependent on the markets, the right 
quality of fruit cannot always be 
secured. In this case a few extra 
spoonfuls of sugar can be added and 
the preserves taken from stove as 
soon as it is dissolved. If it still fails 
to thicken, use this thin batch as a 
foundation for another time, adding 
unripe fruit of some kind, as directed 
in jelly making. The proportions 
given in these recipes are for a rich, 
fruity preserve, and, as has been said, 
all fruits do not congeal in the same 
length of time, so a little longer cooking 
after the first amount of sugar is 
added may be necessary if fruit is 
quite watery, and the final cooking 
must be determined by testing jam 
on a cold saucer; if it forms a clear, 
thick jelly, it is done. 

Many cooks keep jams and pre- 
serves in crocks, covering them with 
a piece of paper dipped in brandy, and 
a plate, but a nicer way is to put them 

32 



JAM AND PRESERVES 

into self-sealing jars. Jam, like jelly, 
should stand covered with cheesecloth 
for one or two days to harden before 
closing. Although each recipe has 
methods and proportions given, it is 
well to refer to these instructions if 
any point is not clear. 

STRAWBERRY JAM 

Proportions. Five cups of hulled 
strawberries; four cups of sugar. 

Method. Add half of the sugar to 
fruit and let stand a few hours, then 
boil gently for about fifteen minutes. 
Add rest of sugar and boil until clear 
and fruit is quite thick; place in small 
glasses and after one or two days seal 
as other jam. 

STRAWBERRY AND RHUBARB JAM 
Proportions. Three cups of cooked 
rhubarb; three cups of strawberries; 
four cups of sugar. 

Method. Use tender red rhubarb, 
trim off hard ends, then, without 
skinning, cut into small pieces. Add 
a very little water and steam in cov- 
ered kettle until soft. Measure, add 

33 



PRESERVING AT HOME 

the berries, and cook ten minutes; 
add half the sugar and cook fifteen 
minutes; stir in the rest of the sugar 
and boil, watching that it does not 
scorch, until clear and quite thick. 
Seal in small glasses as other jam, 
letting it stand one or two days to 
stiffen. 

STRAWBERRY AND PINEAPPLE JAM 

Method. Run pared and cored 
pineapple through food chopper. Use 
in connection with strawberries in any 
desired proportion, allowing five cups 
of fruit to four of sugar. Combine 
fruit with part of the sugar and let 
stand; then proceed as directed for 
Strawberry and Rhubarb Jam. 

BLACKBERRY JAM 
Method. Thoroughly heat the 
blackberries over a moderate fire, 
then press through a coarse sieve. 
Measure, and to each pint of pulp add 
half a pound of sugar. Boil rapidly 
for twenty minutes, stirring occa- 
sionally to prevent scorching. Pour 
into jars and seal as other jam. 

34 



JAM AND PRESERVES 
CURRANT JAM 

Proportions. Six cups of stemmed 
currants; one half cup of water; five 
cups of sugar. 

Method. Simmer water and cur- 
rants for ten minutes. Add half of the 
sugar and boil ten minutes longer, then 
add rest of sugar. As soon as well 
dissolved, test by placing a little in a 
saucer. As soon as it is clear and 
thick enough to congeal when cool, 
it is ready to put into glasses. 

SPICED CURRANT JAM 

Method. Use above recipe. When 
adding last half of sugar, use also one 
tablespoon of ground cloves, one of 
vinegar, and two of ground cinnamon, 
or add a spice bag throughout the pro- 
ceeding and remove it when done. 

SPICED BLACK RASPBERRY AND 
CURRANT JAM 

Method. Use proportions given for 
currant jam, taldng one third black 
raspberries to two thirds currants; 
then spice as directed for currant jam. 

35 



PRESERVING AT HOME 

GOOSEBERRY JAM 

Method. Snip stem and blossom 
from perfectly green, unripe goose- 
berries, place in kettle and pour in 
enough water just to show through 
top of berries. Boil gently until fruit 
is tender. Measure, and to every one 
and a quarter cups of fruit use one 
cup of sugar. Boil the fruit ten 
minutes, then add half the sugar and 
cook ten minutes. Add rest of sugar, 
and after fruit looks clear and thick, 
test on a saucer. If it jellies as soon 
as cold, it is done. Place in scalded 
glasses and seal after one or two days. 

NEW METHOD GOOSEBERRY JAM 

(This eliminates most of the seeds, and ripe fruit can 
be used to advantage) 

Proportions. Six cups of gooseberries ; 
three cups of water ; sugar as needed. 

Method. Stem and clip blossoms, 
place berries and water in kettle, and 
cook until berries are soft and broken. 
Pour into colander and shake, in order 
to let seeds and juice run through. 
Strain the juice through fine sieve. 
This retains the seeds, of which there 

36 



JAM AND PRESERVES 

is often nearly a cup in this quantity 
of berries; their extraction greatly 
improves the jam. Add juice to 
hulls, measure, and to every five cups 
of fruit use four cups of sugar. Boil 
fruit ten minutes, add half of the 
sugar, boil fifteen minutes; then add 
rest of sugar and boil until clear and 
stiff when tested on a saucer. Put in 
scalded glasses; let stand at least one 
day, then seal. 

RED RASPBERRY JAM 

Proportions. Five cups of fruit; four 
cups of sugar. 

Method. As raspberries do not jelly 
well, it is best to use no water. 
Sprinkle half of the sugar over the 
fruit, let stand several hours, then boil 
gently for about fifteen minutes. 
Add rest of sugar and cook until clear 
and congealed when tested. Seal as 
other jam. 

RED AND BLACK RASPBERRY JAM 

Method. Use proportions given for 
Red Raspberry Jam. The addition of 
one third of currants provides another 
combination. 

37 



PRESERVING AT HOME 

RED RASPBERRY AND CURRANT JAM 
Proportions. Four cups of currants; 
two cups of red raspberries; four cups 
of sugar; one quarter cup of water. 

Method. Boil currants and water a 
few minutes, add raspberries, and boil 
ten minutes. Add half the sugar and 
cook ten mnnutes, then add rest of 
sugar, and cook until it is clear and 
will jelly when tested. Seal as other 
jam. 

BLACK RASPBERRY AND CURRANT JAM 

Method. Use same method and 
proportion as given for red raspberries 
and currants. 

CALIFORNIA PRUNE PLUMS 

Proportions. Four quarts of Cali- 
fornia prune plums; four quarts of 
light brown sugar ; one pound of seeded 
raisins; one pound of figs; one half 
pound of pecan nuts; two small 
lemons, if desired. 

Method. Wash the plums, cover 
them with water, and cook slowly 
until so soft that the pits may be 
removed after cooHng. Add the sugar, 

38 



JAM AND PRESERVES 

and cook slowly until thick. When 
nearly done, add one pound of seeded 
raisins and one pound of figs, cut in 
small pieces; also one half pound of 
chopped pecan nuts and the chopped 
pits of the plums. If desired, the 
grated rind of one and the juice of two 
lemons can be used to add zest. Stir 
frequently. Test as for jelly. 

PEACH PRESERVE 

Proportions. Nine cups of peach 
pulp; six cups of sugar; three cups of 
water. 

Method. Pour boiling water over 
peaches of good flavor, immerse them 
in cold water, and slip off the skins. 
Remove the stones, crack ten stones 
and remove the kernels, crush them, 
and add to fruit. Place water and 
peaches in a preserving kettle to 
simmer until fruit is tender. Add 
half of the sugar and let simmer one 
half hour, then add rest of sugar and 
boil gently until firm enough to con- 
geal when tested. Some like the 
addition of a teaspoon of preserved 
ginger. 

39 



PRESERVING AT HOME 

PEACH BUTTER 

Method. Use above dimensions, but 
cook slowly a long time until perfectly 
stiff. A few slices of lemon or orange 
and a teaspoon of ground cloves and 
cinnamon will improve the taste. 

TOMATO PRESERVE 

Proportions. Eight cups of tomato 
pulp; three lemons; six cups of sugar; 
a small spice bag (stick cinnamon, and 
whole cloves). 

Method. Use firm red or yellow 
tomatoes that have few seeds. Pour 
boiling water over tomatoes, then 
plunge them into cold water and slip 
off the skins. Remove any blemishes 
and cut tomatoes, placing them in a 
preserving kettle. Cut four thin slices 
from center of each lemon, remove 
the seeds, use juice and clear pulp 
from the ends; add this and spice bag 
to tomatoes and let simmer for one 
hour. Add half of the sugar and boil 
a half hour, then add rest of sugar 
and as soon as dissolved begin to test 
the mixture. When the juice jelhes 

40 



JAM AND PRESERVES 

take from stove, remove the spice bag, 
and place preserves in scalded glasses. 
When cold, cover with paraffin and 
seal. 

TOMATO BUTTER 
Method. Double the above propor- 
tions, and let simmer at least three 
hours before adding any sugar. Con- 
tinue to cook with sugar until the 
butter is so thick that it will stand 
stiff if dropped. If a very spicy butter 
is wanted, add to mixture two tea- 
spoons of ground cinnamon and cloves. 

TOMATO PRESERVE 

(An old German recipe) 

Proportions. Four pounds of tomato 
pulp; four tart, sour apples; three 
lemons; four pounds of sugar; two 
sticks of cinnamon, and twelve cloves. 

Method. Select firm red or small 
yellow tomatoes, scald them, then 
plunge in cold water. This loosens the 
skin, which can then readily be drawn 
off. Remove the stems and any blem- 
ishes, cut into quarters, and lay in 
colander to drain off the superfluous 

41 



PRESERVING AT HOME 

juice. Pare and core the apples, and 
cut them into slices. Pare the lemons 
in order to remove all the white skin, 
then slice them and remove seeds. Tie 
the spices in a little cloth, then place 
fruit and spices in a preserving kettle. 
When at boiling point stir in the sugar 
and boil gently, stirring often to 
prevent burning. When preserve is 
rather thick and clear remove from 
fire. When cool, place in scalded 
glasses or jars, cover with cheesecloth 
until cold, then pour on paraffin and 
seal. 

The juice that has been drained off 
may be used for soup or sauces. 

APPLE BUTTER (No. i) 

Proportions. Six cups of sweet apple 
cider; four cups of sugar; stick cin- 
namon and whole cloves in bag; tart 
apples, pared and sliced, as needed. 

Method. Place the cider in pre- 
serving kettle and put in enough of the 
apples to reach the top. Cover and 
let simmer until apples are soft, then 
add one half of the sugar and the spice 

42 



JAM AND PRESERVES 

bag. Boil very slowly for three hours, 
add rest of sugar, and boil until 
quite dark and stiff. Sufficient cook- 
ing is the main secret of good fruit 
butter, and the kettle must be watched 
carefully to prevent the mass from 
burning. Place in glass jars and seal 
Hke other preserves. If preferred, 
ground spices and a little ginger root 
may be used instead of a spice bag. 
When done, remove the ginger. 

APPLE BUTTER (No. 2) 

Proportions. One peck of juicy 
apples; two gallons of new cider; 
nutmeg and cinnamon to taste. 

Method. Fill a porcelain-lined kettle 
with new cider, fresh from the press 
and unfermented, and boil until it 
has been reduced one half. Con- 
tinue this process until the desired 
quantity is obtained. Allow one peck 
of fine, juicy apples, cored, pared, and 
quartered, to every two gallons of 
cider which has been boiled the day 
before making the apple butter. Fill 
a large kettle with the boiled cider, 

43 



PRESERVING AT HOME 

and add as many apples as can be 
kept moist. Stir frequently, and when 
the apples are soft, reduce them to a 
pulp by pounding them with a wooden 
stick. Cook, and stir constantly until 
the mass turns a rich, dark brown and 
has the consistency of marmalade. 
If too thick, add boiled cider; if too 
thin, add apples. Twenty minutes 
before removal from the fire add 
enough ground cinnamon and nutmeg 
to impart a spicy flavor, but use no 
sugar. When cold, place in stone 
jars and cover tight. 

QUINCE AND APPLE BUTTER 
Method. Use above proportions, but 
take one third quinces to two thirds 
apples. Let the quinces simmer for a 
while before adding apples, as they re- 
quire more cooking. 



44 



JELLIES AND MARMALADES 

General Directions for Jelly Making 

After the fruit is strained, measure 
it, and place it in the preserving kettle ; 
measure an equal amount of granu- 
lated sugar, and set it aside. When 
the juice has reached the boiling point, 
let it cook gently for twenty minutes, 
then stir in half of the sugar, and boil 
for ten minutes ; now stir in the rest of 
the sugar, taking care that it is well 
distributed. As soon as the sugar has 
dissolved, test a little of the jelly on a 
cold plate. It should be stiff and clear. 
If this is not the case, you may cook 
the jelly five to ten minutes longer, 
testing from time to time. If all direc- 
tions are carefully observed, jelly made 
according to this formula is clear, firm, 
and has a fine flavor. 

Proper Making and Care of a Jelly Bag 

As all jellies are strained through 
cloth, a jelly bag made either with a 
pointed or slightly rounded bottom 

45 



PRESERVING AT HOME 

is needed. An ideal bag is made of 
double, loosely woven cheesecloth, or 
one thickness of coarse, thin flannelette 
or flannel. The latter is apt to make 
the jelly a little clearer, as it retains 
the slight sediment from the fruit, but 
a cheesecloth bag is usually con- 
sidered preferable. A great conven- 
ience is provided by a small wire or 
wooden hoop made to fit the top of the 
bag. Sew bag to the hoop; this in- 
sures that the opening is held apart. 
Large embroidery rings may be used 
to advantage, the oval being best. 
Clamp them around the edge as for 
embroidery, and remove them when 
the bag is washed. When filling the 
bag, dip it in the water and wring out 
well; this prevents waste of juice. 
Then place the open bag in a deep 
crock or bowl, and when the fruit is 
ready to drip, tie a string around the 
bag below the ring, suspend from a 
long hook on the wall, from a broom 
handle laid across the backs of two 
chairs, or from any conveniently 
located hook. Place the bowl below 

46 



JELLIES AND MARMALADES 

the bag to catch the juice, and let it 
drip over night or at least eight hours. 
As soon as the bag is empty, dip it in a 
solution of vinegar and cold water, 
and let it soak a while. Then wash 
both sides in cold water and dry well. 
The vinegar draws out much of the 
color and leaves the bag in good condi- 
tion. To gain clear jelly, refrain 
from pressing the bag. Should it seem 
desirable to press the bag, use these 
last dregs with other fruit for pre- 
serves, jam, or marmalade. 

About Jelly and Marmalade 

Jelly is practically a rich strained 
fruit juice combined with equal por- 
tions of sugar and cooked until it is 
of a firm gelatinous substance. Ob- 
serve this general rule: Never buy 
over-ripe fruit that has been lying in 
the markets for some days; never 
make jelly on damp or rainy days, nor 
have much steam about the kitchen 
during the time of making. Dry 
sunny weather for picking as well as 
preserving the fruit gives best results. 

47 



PRESERVING AT HOME 

When using large, rather dry fruit, a 
certain amount of water is needed to 
secure the desired juice, but small and 
watery fruit, especially berries, require 
very little water. Some cooks pride 
themselves on a large yield from a 
small amount of fruit, but they sacrifice 
quality for quantity. If jelly is not 
of good consistency after cooking the 
outside limit of time, can it, according 
to directions given. Recooked jelly, 
especially if more sugar is added, is 
time and material wasted. 

Marmalade might be classed as a 
cross between jam and jelly, as it is 
fruit rubbed through a colander to 
extract seeds and skin, but with all 
solid fruit pulp retained. Marmalade 
is made on the same principle as jam, 
and of almost any kind of fruit or 
combination of fruits. If small por- 
tions of different fruits are at hand, 
one or two glasses of marmalade may 
be easily made and add another 
novelty to a small household's winter 
store. 

48 



JELLIES AND MARMALADES 

STRAWBERRY AND RHUBARB JELLY 

Method. Use equal quantities of 
red rhubarb cut into small pieces and 
unhulled strawberries. Cook sepa- 
rately, then place strawberries first in 
the bag and proceed according to 
general directions. 

STRAWBERRY AND GOOSEBERRY 
JELLY 

Method. Select the early, unripe 
gooseberries; use equal portions of 
fruit, cook separately, place straw- 
berries first in the bag, then proceed 
according to general directions. 

STRAWBERRY AND CURRANT JELLY 

As currants are not procurable when 
strawberries are in market, can some 
strawberries when they are in season 
in order to obtain their juice. Use 
just the plain, unsweetened juice and 
follow the rules given for canning. 
This can then be combined with cur- 
rants or other fruit, adding the required 
amount of juice after other fruit is 
strained and ready to be measured. 

49 



PRESERVING AT HOME 

Method. Use one third to one half 
strawberry juice and the rest currant 
juice; proceed according to general 
directions. 

CURRANT JELLY 

Method. Pick out leaves but do 
not stem, unless it is a matter of 
preference. Place in kettle and add 
just enough water to show through 
top. Boil slowly and mash with a 
wooden masher; when fruit is soft 
enough to yield juice readily, strain, 
and proceed according to general 
directions. 

CURRANT AND RASPBERRY JELLY 

Method. As raspberries do not make 
firm jelly if used alone, they are 
generally combined with other tart 
fruit, such as strawberries. It is well 
to cook them separately. First put 
the raspberries in the bag; the weight 
of the heavier fruit will press out all 
the precious juice as it settles in the 
bag. Use about one pint of rasp- 
berries to one quart of unstemmed cur- 
rants. Red or black raspberries, or 
both, may be used. 

50 



JELLIES AND MARMALADES 

WHITE CURRANT JELLY 

Method. Select under-ripe white 
currants, cover with water in kettle, 
and cook until tender. Strain, and 
proceed according to general directions. 

BLACK CURRANT JELLY 

Method. Select under-ripe black 
currants; add just enough water to 
show through top of berries. Boil 
until tender, then strain, and proceed 
according to general directions. 

BLACK AND RED CURRANT JELLY 

Method. As black currants have 
quite a pungent taste, many prefer 
to combine one third of the black with 
two thirds of the red currants. Make 
by general directions. 

GOOSEBERRY JELLY 

Method. Select small green berries, 
cover with water in kettle, boil until 
tender. Strain, and make by general 
directions. 

APPLE JELLY 
Method. Core but do not pare the 
apples, then slice or cut up, and cover 

51 



PRESERVING AT HOME 

well with water. Boil slowly until 
tender. If apples are very dry a 
little lemon juice, or any fruit juice 
on hand from former canning, can be 
added after straining. Proceed ac- 
cording to general directions. 

CRABAPPLE JELLY 
Method. Select the earliest firm 
apples, either red or yellow; the red 
apples give a richer color. Place in 
kettle and see that fruit is entirely 
covered with water, then boil slowly 
until tender, strain, and proceed ac- 
cording to general directions. 

PLUM JELLY 
Method. Use any firm, tart plums 
or a combination of several kinds. It 
is well to add to green plums a few 
very tart red plums to enrich the color. 
Place plums in kettle, then cover well 
with water, as they will cook quite 
a time and water evaporates. When 
very tender, so they will yield juice 
readily, place in bag, strain, and then 
proceed according to general direc- 
tions. 

52 



JELLIES AND MARMALADES 

DAMSON PLUM JELLY 

Method. Proceed as directed for 
other plum jelly, or use part crabapples 
or tart grapes. Cover with water, 
boil, then strain and proceed according 
to general directions. 

PEACH AND APPLE JELLY 

Method. As peaches will not make 
firm jelly if used alone, combine with 
tart apples. Cook peaches with the 
stones, and the apples cored but not 
pared. When putting into bag remove 
as many of the stones as possible in 
order to permit fruit to compress ; then 
proceed according to general direc- 
tions. 

CHERRY JELLY 

(Best if combined with other fruit) 

Method. Stem very tart under-ripe 
cherries, then add just enough water 
to keep from burning, and boil slowly 
until tender. Unless there is cer- 
tainty that the cherries are tart 
enough to jelly, combine with currants 
or unripe gooseberries, as cherry jelly 

53 



PRESERVING AT HOME 

alone is apt to cloy and may not 
stiffen. Proceed according to general 
directions. 

GRAPE JELLY 
Method. Stem and wash red or 
blue under-ripe grapes, cover with 
water, and boil until soft. Proceed 
according to general directions. 

WILD GRAPE JELLY 
Method. Use any variety of wild 
grapes or combine with crabapples, 
cultivated grapes, or green apples. 
Pour over the grapes, or any combina- 
tion of fruit that may be selected, 
enough water to cover, then proceed 
according to general directions. 

GREEN GRAPE JELLY 
Method. Take green Niagara grapes 
or very unripe Californias, then 
prepare according to directions for 
other grape jelly and use general 
directions for the making. 

ECONOMICAL APPLE JELLY 
Method. Any time during the year, 
if a good many apples are being pared 

54 



JELLIES AND MARMALADES 

for sauce, pie, or other purposes, a glass 
or two of fine amber jelly can be made 
by using the parings. Wash them 
and cover with water. Boil slowly 
until soft, then drain through bag, or 
strain through colander, and marma- 
lade results. Measure equal portions 
of fruit and sugar, add some sliced 
lemons or lemon juice, then proceed 
according to general directions. 

GOOSEBERRY MARMALADE 

Method. Use well flavored goose- 
berries, the red variety being the most 
desirable. Place in kettle and add 
just enough water to keep from burn- 
ing. Cook until fruit is very soft, 
then rub through a coarse sieve or a 
colander, either of which must be 
just fine enough to retain the seeds 
but allow much of the fruit pulp to 
be rubbed through. Measure this 
pulp and allow an equal portion of 
sugar; add half of the sugar and cook 
about ten or fifteen minutes. Stir in 
remainder of sugar, and after ten 

55 



PRESERVING AT HOME 

more minutes test on a saucer; if stiff 
and clear, it is done. Place in glasses 
and seal. 

RED RASPBERRY AND CURRANT 
MARMALADE 

Method. Proceed as directed for 
gooseberries, but rub fruit through a 
fine sieve. Otherwise seeds will pass 
through. 

STRAWBERRY AND RHUBARB 
MARMALADE 

Method. Use equal portions of 
hulled strawberries and rhubarb cut 
into small pieces. Cook rhubarb at 
least ten minutes in very little water 
before adding berries. When rubbed 
through sieve, measure equal portions 
of sugar and prepare as directed for 
gooseberries. 

CHERRY AND ORANGE MARMALADE 
Method. Stem the cherries, and 
after cooking in very little water, rub 
through a colander. Be careful that 
all the pulp is freed from the stones. 
Add the clear pulp of one orange to 

56 



JELLIES AND MARMALADES 

every two cups of cherry pulp, mix, 
and bring to the boiHng point. Have 
ready an equal amount of sugar, add 
half of it, and cook fifteen minutes. 
Add remainder of sugar and cook until 
marmalade is clear, becoming stiff 
when cool. 

GRAPEFRUIT MARMALADE 

Method. Cut the outer rind from 
the number of grapefruit to be pre- 
served; cover with water, and add a 
very little salt, probably one teaspoon 
to three fruits, and soak in clear water 
two hours. Boil until tender, drain, 
scrape off any white fiber, and cut into 
small strips. Scoop out all the good 
fruit pulp, rejecting any seeds or 
white skin, add the prepared skin, and 
measure. Take an equal amount of 
sugar and cook fruit ten minutes. Add 
half of the sugar, cook ten minutes 
more, then stir in rest of sugar and 
cook until fruit jellies. Seal as other 
fruit. 

67 



PRESERVING AT HOME 

ORANGE AND GRAPEFRUIT 
MARMALADE 

Method. Use two oranges to one 
grapefruit, and proceed as directed 
for grapefruit marmalade. 

ORANGE MARMALADE 
Method. Follow directions for grape- 
fruit marmalade but substitute juicy 
oranges and in cooking the skin use 
only enough water to simmer it. 

WILD PLUM MARMALADE 
Method. Remove stems or any 
blemishes from wild plums, cover well 
with water, and let simmer until 
tender. Rub through colander and 
measure ; to each cup of pulp take one 
cup of sugar. Stir half of the sugar 
into plums and boil slowly for half an 
hour; add rest of sugar, and boil until 
it stiffens like jelly when cooled on a 
saucer. Put in scalded glasses and 
seal when cold. 

DAMSON PLUM MARMALADE 
Method. Follow directions given for 
wild plums. As damson plums are 



JELLIES AND MARMALADES 

rather dry, use a little more water than 
is necessary just to cover the fruit. 

PEACH MARMALADE 

Proportions. Six cups of peach pulp; 
four cups of sugar; one teaspoon of 
ground cinnamon. 

Method. Skin and stone the peaches, 
then place in kettle with enough water 
just to cover. Cook until tender, rub 
fruit through colander, measure, and 
place in kettle with half of the sugar. 
Cook half an hour, add rest of sugar 
and cinnamon, and boil until thick and 
clear. For a piquant marmalade a 
little fruit sirup or half a cup of sweet 
cider can be added to the water when 
cooking the peaches, or the cinnamon 
can be omitted. 

LEMON MARMALADE 

Proportions. Half a dozen lemons; 
half a dozen oranges; two pounds of 
sugar. 

Method. Cut the lemons into halves, 
peel the yellow rind, and discard the 
white covering. Remove seeds, and 

59 



PRESERVING AT HOME 

squeeze out juice and pulp. Cut the 
yellow rind very fine and mix with 
juice and pulp. Secure the pulp of 
the oranges, cutting the rind of two 
of them into strips. Boil this rind 
quickly in a pint of cold water for 
twenty-five minutes, and strain. Add 
the sugar; bring sirup to a boil, and 
skim. Add the lemon and orange 
pulp, and cook slowly half an hour, 
making sure the simp is somewhat 
thick before adding the lemon. 

PEAR OR APPLE MARMALADE 
Proportions. Six cups of fruit pulp; 
three lemons; four cups of sugar. 

Method. Core but do not pare 
hard pears or tart apples; cover with 
water and let simmer until tender. 
Rub through colander and measure. 
Add the lemon juice, part of the 
grated yellow rind of the lemons, and 
half the required sugar. Cook for 
half an hour, then add rest of sugar 
and cook until clear and thick. Equal 
portions of apples and pears are a good 
combination, or a few red plums can be 
added. 

60 



JELLIES AND MARMALADES 

PINEAPPLE MARMALADE 
Proportions. Six cups of fruit pulp; 
four cups of sugar. 

Method. Pare and cut pineapples 
into small pieces, add one cup of the 
sugar, and let stand over night in a 
cool place. Then cook until tender, 
rub through colander, and add half 
of the remaining sugar; cook for half 
an hour, then add rest of sugar and 
cook until clear and quite stiff. The 
juice of an orange may be added during 
the first cooking. 

GRAPE MARMALADE 
Method. Unripe grapes of any kind 
can be used. Boil the stemmed grapes 
in enough water to keep them from 
burning, rub through colander, then 
measure. Use equal portions of sugar 
to fruit, and cook as directed for plum 
marmalade. 

QUINCE MARMALADE 
Method. Core and quarter but do 
not pare quinces, cover with water, and 
boil imtil tender. Rub through a 

61 



Preserving at home 

colander and use four cups of sugar to 
five of fruit pulp. Follow directions 
given for plum marmalade. 

QUINCE AND APPLE MARMALADE 
Method. Use one half as many 
apples as quinces; any good fall apple 
will answer. Proceed as directed for 
quince marmalade. 

TOMATO MARMALADE 
Proportions. Six cups of unripe 
tomato pulp; juice of one lemon; four 

cups of sugar. 

Method. Cut green tomatoes into 
small pieces, let stand in order to draw 
some juice, then boil slowly. If the 
tomatoes are too dry, add a very 
little water. When tender rub through 
colander and add half of the sugar. 
Cook half an hour, add rest of sugar 
and lemon, and cook until clear and of 
good consistency. 



62 



SWEET PICKLED FRUITS AND 
MISCELLANEOUS RECIPES 

General Remarks 

To make sweet pickles and retain 
the desired richness and preserve them 
for winter use, it is best to reheat the 
fruit and sirup a second and sometimes 
a third time. This is mentioned in the 
recipes, but some cooks disregard 
details, thinking them superfluous, but 
if the second cooking is not observed, 
the fruit may begin to mold after a 
few weeks; at any rate it will not be 
as rich nor have so good a flavor. If 
more acid pickles are preferred, cook 
the fruit until quite done the first 
time, and can while hot, according to 
canning formula No. i (p. i8). The 
other miscellaneous recipes in this 
division need no special explanation, 
as explicit directions accompany 
each. 

63 



PRESERVING AT HOME 

SWEET PICKLED APPLES 
Proportions. Three cups of sugar; 
one and one half cups of cider vinegar; 
one stick of cinnamon and a dozen 
whole cloves; firm, sweet apples as 
needed. 

Method. Tie the spices in a piece 
of white cloth, mix sugar and vinegar 
in a preserving kettle, drop in the 
spice bag, bring to boiling point, then 
boil ten minutes. Pare, core, and 
quarter the apples. Put enough of 
them into the sirup to be well covered 
with the liquid, and let them simmer 
until they are clear and tender if 
pierced with a toothpick. Then take 
apples up carefully, place in a scalded 
fruit jar, and pour on enough sirup to 
cover. When cold, clamp on the top. 

PICKLED CRABAPPLES 

Proportions. Tart, firm crabapples as 
needed; three cups of cider vinegar; 
one cup of water; three cups of sugar; 
spice bag size of an egg. 

Method. Select perfect small red 
or yellow crabapples, remove any 

64 



SWEET PICKLED FRUITS, ETC. 

blemishes, but leave the stems. Boil 
the sirup with spice bag for ten 
minutes, then drop in some of the 
apples and cook for fifteen minutes. 
Take out carefully and put in big 
glass jars. When all apples have 
been cooked, pour on enough sirup 
to cover, set spice bag away in cup, 
cover the jars, and let stand for 
twenty-four hours. Then pour off 
sirup and boil again. Wait two days 
and then boil the apples and sugar 
with spice bag until apples are tender. 
If there is surplus sirup, boil it down 
somewhat, then fill jars to overflowing, 
and when cold put on tops. 

PICKLED PEACHES 

Method. Proceed as directed for 
crabapples. Small clingstone peaches 
are the best, but many prefer a free- 
stone peach, as it is more easily handled 
at the table. Peaches may be skinned 
as directed for canned peaches, or, 
if left whole, rub each peach well with 
a coarse towel, then pierce a few times 
with a wooden toothpick. 

65 



PRESERVING AT HOME 

PICKLED PLUMS 
Method. Select firni, red plums, 
prick several times, then proceed as 
directed for crabapples. If plums are 
very tart, use equal portions of sugar 
and liquid. 

PICKLED PEARS 

Method. Proceed as directed for 
crabapples, but add a few pieces of 
ginger root to the spice bag, as pears 
are rather flat in taste. 

PICKLED GRAPES 
Method. Take equal portions of 
cider vinegar and sugar, add a spice 
bag, and boil ten minutes. Select any 
variety of seedless, rather under-ripe 
grapes, strip them from stems, drop 
in as many as the sirup will hold, then 
boil slowly for ten minutes. Pour 
into jars, and after two or three days 
reboil until grapes are tender. If 
sirup is too watery, add more sirup 
to the first portion and let simmer 
until reduced to right amount and 
until sirup looks heavy. Seal when 
cold. 

66 



SWEET PICKLED FRUITS, ETC. 

BRANDIED FRUIT 
Method. Pears, peaches, plums, or 
apples can be brandied. Use the same 
recipes as for sweet pickled peaches. 
When cooking the sirup the second 
time add four tablespoons of brandy 
and one half cup of sugar to each cup 
of sirup, then proceed as directed for 
pickled fruit. Cook the brandied sirup 
down pretty well to form a heavy 
sirup. Some recommend laying the 
prepared fruit in the brandy for 
several hours before the second cook- 
ing, and using no extra sugar. 

POTPOURRI OF FRUIT 

Method. Use any left-over fruit 
juice or pickling sirup of one or more 
kinds, always holding to the formula 
of equal portions of liquid and sugar. 
Add a spice bag if it has not been used 
in the first sirup. Take sliced and 
pared apples, pears, skinned and 
halved peaches, and several kinds of 
plums, cooking only one kind in the 
sirup at a time. When they are 
beginning to get soft, place them in a 

67 



PRESERVING AT HOME 

shallow bowl. After all the fruit has 
been cooked, pour the sirup over it 
and let stand one or two days; then 
cook all together in the sirup, and as 
soon as fruit is tender, place in jar 
and cook sirup a little longer. Pour it 
on the fruit and seal like other sweet 
pickles. 

SWEET WATERMELON PICKLES 
Method. Pare off the green part 
of watermelon rind and scrape out 
all soft or pink pulp. Cut these 
strips of white rind into inch pieces 
and soak in boiling water to which 
a small piece of alum has been added. 
Let stand over night, then drain and 
soak an hour or more in cold water. 
Have ready a sirup as directed for 
Sweet Pickled Fruits, add a sliced 
lemon to every three cups of sirup, and 
a piece of ginger root or a little pre- 
served ginger. Cover the watermelon 
rind well with the prepared sirup, and 
as it takes a long time for it to become 
tender, cover the kettle in order that 
it may steam, and prevent too rapid 

68 



SWEET PICKLED FRUITS, ETC. 

evaporation. When the rind begins 
to look clear, uncover and boil until 
every piece is clear and easily pierced 
with a silver fork. Put into glass 
jars, and if there is a surplus of sirup, 
or if it does not seem rich enough, boil 
the sirup for a while, and then pour 
over pickles. 

TUTTI-FRUTTI 

This is an old-fashioned rich con- 
serve which will only appeal to those 
who have no objection to intoxicants. 
To start a jar of this delectable con- 
serve take first one half cup of pure 
alcohol or the best brandy, place this 
in a two-quart glass fruit jar and add 
the first fruits of the season. It is best 
to begin early in the year. Add in 
succession some of every kind of fruit 
as it comes on the market. Always 
take an equal amount of sugar to 
every portion of fruit that is used. 
Pineapples should be cut into small 
strips or squares; when using oranges 
scoop out the firm pulp without seeds 
or skin. Berries of every kind, stoned 

69 



PRESERVING AT HOME 

cherries, plums, peaches, and pears are 
most desirable. Bananas are not to 
be used, as they discolor, and seedy or 
very small berries are least to be 
desired. Remember always to add to 
the fruit the same amount of sugar, 
and be careful that the fruit jar is 
kept tightly closed. Every few days 
reverse the jar or stir contents care- 
fully with a silver fork. As the season 
advances the juices mingling with the 
alcohol form a rich sirup, and by the 
time the mass has ripened, say by 
Thanksgiving, there is no taste of 
alcohol and the conserve is ready to 
use. Served as a relish with cold 
meat or as an addition to fruit punch 
or salad, only a very little will be 
needed to add zest to a meal. 

BLUE PLUM CONSERVE 
Proportions. One and one half pounds 
of stoned blue plums; one and one 
half pounds of sugar; one half pound 
of seeded raisins; one fourth poimd 
of shelled walnuts; outer skin of one 
orange; one tablespoon of orange juice; 
water as needed. 

70 



SWEET PICKLED FRUITS, ETC. 

Method. Quarter the plums, pare 
outer skin from orange, cut into tiny- 
shreds, boil in a little water until 
tender. Cut walnuts and raisins into 
shreds, add the orange juice, then 
put all into kettle with enough water 
to prevent burning, and cook until it 
begins to thicken. Add half of the 
sugar and cook ten minutes, then add 
rest of sugar and cook until conserve 
is quite stiff and jellies when tested on a 
saucer. Seal like jam. 

GREEN PLUM CONSERVE 

Proportions. One and one half pounds 
of stoned tart green plums; one and 
one half pounds of sugar; one cup of 
bleached seedless raisins; one quarter 
pound of shelled walnuts; grated rind 
and juice of one lemon; water as 
needed. 

Method. Add grated lemon rind 
directly to rest of ingredients; then 
proceed as directed for Blue Plum 
Conserve. 

71 



PRESERVING AT HOME 
GREEN GRAPE CONSERVE 

Proportions. Six cups of green Cali- 
fornia grapes; six cups of sugar; three 
oranges; six large figs; one half cup of 
water. 

Method. Select very tart green 
grapes; split each grape and extract 
the pulp and seeds. Place the pulp 
in the water and let it simmer long 
enough to soften, then rub through 
sieve to keep back the seeds. Place 
the grape pulp and skins in preserving 
kettle; trim the yellow rind from the 
oranges in small shavings; cut oranges 
in halves and with a spoon scoop out 
the pulp, rejecting seeds or fiber; cut 
the figs into sm^all pieces. Add all 
this to grapes and cook slowly for 
half an hour. Add half of the sugar 
and cook another half hour. Then 
stir in the rest of the sugar and cook 
until clear and until the juice jellies 
as soon as placed in a cold saucer. 
A little preserved ginger may be 
added. 

72 



SWEET PICKLED FRUITS, ETC. 

PINEAPPLE HONEY 
Method. When preparing pineapple 
for the table or for canning, use 
any of the parts that are unsightly, 
cut into small slivers and cover with 
water. Boil until tender, then strain 
through a fine sieve. Measure, and 
add an equal amount of sugar; boil 
fifteen minutes, then pour into scalded 
glasses or bottles. When cold, seal. 
This is a fine addition to desserts and 
cooling drinks, or a soothing remedy 
for sore throat. 

RASPBERRY JUICE 

Method. Place the raspberries in a 
bowl and crush with a wooden masher. 
Add a very Httle water, just enough to 
let the Hquid show on top of the berries. 
Place in kettle and boil until quite 
soft, then strain through wet cheese- 
cloth bag and let drip several hours. 
Measure, and use an equal amount 
of sugar; boil for ten minutes, then 
place in scalded jars and seal as for 
canned fruit. 

73 



PRESERVING AT HOME 

STRAWBERRY JUICE 
Method. Follow directions for rasp- 
berry juice. This, as well as raspberry- 
juice, can be canned with a small 
amount of sugar and used later in the 
season with some tart fruit juice to 
make jelly. 

CURRANT JUICE 
Method. Place the berries, un- 
stemmed, in a preserving kettle and 
mash well with wooden masher. Cover 
with just enough water to show through 
the fruit, and boil slowly until berries 
are soft. Let them drip in cheesecloth 
bag over night. Measure, take an 
equal amount of sugar, or less, boil ten 
minutes, and bottle in hot fruit jars. 

BAR-LE-DUC 

Bar-le-duc is a delicious preserve 
made of currants, the choicest kind 
being made of seeded currants. Many 
use the whole fruit as it is very tedious 
to extract the seeds. Both red and 
white currants, preferably a variety, 
can be used, and an authority on fruit 
tells of Bar-le-duc made of strained 
raspberries and whole currants. 

74 



SWEET PICKLED FRUITS, ETC. 

Method. No water is to be used. 
Crush a quantity of currants, set over 
low flame and let simmer to extract 
juice. Drip this in a clean bag, 
measure juice, then seed, or strip 
currants from the stems. Take as 
much sugar as juice and prepared 
currants. Cook juice ten minutes, 
add half of the sugar and cook five 
minutes. Add the whole currants 
and cook five minutes. Add remainder 
of sugar and as soon as dissolved 
test it, for it is likely to jelly almost 
immediately. Put in small glasses 
like jelly. 

BAR-LE-DUC WITH RASPBERRIES 

Method. Mash and strain raspber- 
ries for the juice, then use the currants 
and sugar as directed in foregoing 
recipe. 

SEEDING CURRANTS 
Method. Use either a toothpick or 
a tiny bent new hairpin to extract the 
seeds. This is a slow process and 
scarcely worth the trouble except to 
secure a few glasses for state occasions. 
75 



PRESERVING AT HOME 

CANDIED ORANGE PEEL 

Method. Scrub four oranges, re- 
move the peel in quarters, and cover 
with cold water. Boil until soft, 
drain, and cut into strips one quarter 
of an inch long. Make a sirup of one 
half cup of water to one cup of sugar, 
cook peel in this sirup until clear, then 
take up each piece with a fork and 
coat with fine granulated sugar by 
rolling it in a saucer of sugar. Lay 
on paper to dry. This peel may be 
packed in tin boxes in waxed paper 
and is a delicious confection. 

CANDIED GRAPEFRUIT OR LEMON 
PEEL 

Method. Proceed according to di- 
rections for orange peel, but remove 
a little more of the white inner skin, 
as it is more bitter. 

CANDIED PINEAPPLE 

Method. Pare and core thick slices 
of pineapple ; leave in rings or cut into 
sections. Drop into sirup prepared 
as for oranges. When clear, roll 
thoroughly in sugar, and dry. A little 
lemon juice may be used in the sirup. 

76 



BEVERAGES 

General Remarks 
As long as it was customary to make 
grapes into either jelly or wine, rasp- 
berry shrub was one of the favorite 
unfennented homemade beverages, 
and its delicate flavor will always 
make it an acceptable drink. Of late, 
however, grape juice has been rapidly 
growing in popularity. Properly made, 
it is not only one of the most delicious 
drinks, but has no little value as a 
food and as a corrective of digestion. 
In many cases it may be prepared 
at home very economically. Grapes 
thrive almost everywhere in this coun- 
try, yield abundantly, and are not an 
expensive fruit. 

RASPBERRY SHRUB (VINEGAR) 
Method. Place ripe red raspberries 
in a crock and cover with cider vinegar. 
Let stand twenty-four hours, then boil 
gently for ten minutes and strain 
through cheesecloth bag. When well 

77 



PRESERVING AT HOME 

dripped, measure the juice and boil 
ten minutes. Add an equal amount 
of sugar, boil twenty minutes, and let 
cool; then place in sterilized bottles 
and seal when cold. A combination of 
currants and raspberries can be used, 
making a rich fruit vinegar. 

This makes a delicious cooling drink 
diluted with ice water. 

GRAPE JUICE (No. i) 
Proportions. Five pounds of blue or 
red grapes; one pound of sugar; one 
quart of water. 

Method. Mash the grapes in pre- 
serving kettle and add the water, then 
boil until grapes are tender. Strain 
through jelly bag as directed for 
jelly, place the juice back in clean 
kettle, and when hot add sugar and 
boil ten minutes. Then seal in fruit 
jars as directed for canning fruit. 
This is the safest way to keep juice 
sweet, although some cooks bottle 
the juice in sterilized bottles and cork, 
then seal with paraffin, everything used 
being kept sterile and hot. 

78 



BEVERAGES 

GRAPE JUICE (No. 2) 
Method. Use the same proportions 
of fruit and water, mash the fruit 
thoroughly, and drain without boiHng. 
Add sugar, if desired, place in steri- 
lized fruit jars, and proceed as directed 
in Method No. 2 for canning (p. 19). 
Cook juice at least twenty minutes. 

GRAPE JUICE 

The following paragraphs on the 
home manufacture and value of grape 
juice, and the directions for some of 
the palatable and wholesome desserts 
which may be made from it, are based 
on information furnished by the 
Government. 

Government Method. Use only clean, 
sound, well-ripened but not over- 
ripe grapes. If an ordinary cider mill 
is at hand, it may be used for crush- 
ing and pressing, or the grapes may 
be crushed and pressed with the 
hands. If a light-colored juice is 
desired, put the crushed grapes in a 
cleanly washed cloth sack and tie up. 
Then either hang up securely and twist 

79 



PRESERVING AT HOME 

it or let two persons take hold, one on 
each end of the sack, and twist until 
the greater part of the juice is ex- 
tracted. Then gradually heat the 
juice in a double boiler or a large stone 
jar in a pan of hot water, so that the 
juice does not come in direct contact 
with the fire, at a temperature of 
1 80° F. to 200° F. ; never above 200° F. 
It is best to use a thermometer, but 
if there be none at hand heat the juice 
until it steams, but do not allow it to 
boil. Put it in a glass or enameled 
vessel to settle for twenty-four hours; 
carefully drain the juice from the sedi- 
ment, and run it through several 
thicknesses of clean flannel; or a conic 
filter made from woolen cloth or felt 
may be used. This filter is fixed to a 
hoop of iron, which can be suspended 
wherever necessary. After this pour 
into clean bottles. Do not fill entirely, 
but leave room for the liquid to expand 
when again heated. Fit a thin board 
over the bottom of an ordinary wash 
boiler, set the filled bottles (ordinary 
glass fruit jars are just as good) in it, 

80 



BEVERAGES 

fill it with water around the bottles 
to within about an inch of the tops, 
and gradually heat until it is about to 
simmer. Then take the bottles out 
and cork or seal immediately. It is a 
good idea to take the further precau- 
tion of sealing the corks over with 
sealing wax or paraffin to prevent 
mold germs from entering through the 
corks. Should it be desired to make 
a red juice, heat the crushed grapes 
to not above 200° F., strain through 
a clean cloth or drip bag (no pressure 
should be used), set away to cool and 
settle, and proceed the same as with 
light colored juice. Many people re- 
heat and seal at once, simply setting 
the vessels away in a cool place in an 
upright position where they will be 
undisturbed. The juice is thus allowed 
to settle, and when wanted for use the 
clear juice is simply taken off the 
sediment. 

Unfermented grape juice properly 
made and bottled will keep indefin- 
itely, if it is not exposed to the atmos- 
phere or mold germs; but when a 
81 



PRESERVING AT HOME 

bottle is once opened it should, like 
canned goods, be used as soon as 
possible, to keep it from spoiling. 

A FEW GOOD RECIPES (Government) 

Grape Nectar 
Take the juice of two lemons and 
one orange, a pint of grape juice, a 
small cup of sugar, and a pint of water. 
Serve ice cold. If served from punch 
bowl, sliced lemon and orange add to 
the appearance. 

An Invalid Drink 

Put in the bottom of a wine glass two 
tablespoons of grape juice; add to this 
the beaten white of one egg and a 
little chopped ice; sprinkle sugar over 
the top and serve. 

Grape Punch 
Boil together one pound of sugar and 
half a pint of water until it spins a 
thread; take from the fire and when 
cool add the juice of six lemons and 
a quart of grape juice. Stand aside 
over night. Serve with plain water, 
apollinaris, or soda water, 

82 



BEVERAGES 

Grape Sherbet 
For eight persons mix one pint of 
grape juice (unfermented), juice of 
lemon, and one heaping tablespoon of 
gelatine, dissolved in boiling water; 
freeze quickly ; add beaten white of one 
egg just before finish. 

Grape Ice Cream 

One quart of unfermented grape 
juice, one quart of cream, one pound 
of sugar, and the juice of one lemon. 

Syllabub 
One quart of fresh cream, whites of 
four eggs, one glass of grape juice, 
two small cups of powdered sugar; 
whip half the sugar with the cream, the 
balance with the eggs ; mix well ; add 
grape juice and pour over sweetened 
strawberries and pineapples, or oranges 
and bananas. Serve cold. 

Bohemian Cream 
One pint thick cream, one pint 
grape juice jelly; stir together; put in 
cups and set on ice. Serve with lady 
fingers. 

83 



HOMEMADE PICKLES AND 
CONDIMENTS 

General Remarks 
No storeroom is properly equipped 
unless it has a few varieties of spicy 
pickles, relishes, and condiments, and 
as they need not be sealed hot, nor 
require more than ordinary care in 
their preparation, small lots may be 
put up whenever you have time or the 
opportunity to procure good material. 

CUCUMBERS PUT UP IN OIL 
Proportions. One half peck of small, 
green cucumbers (five to six inches 
long); six medium sized onions; two 
red peppers; one small piece of ginger 
root; one quart of pickling vinegar; 
one half pound of granulated sugar; 
four tablespoons of best olive oil ; coarse 
salt as needed, one third to one half 
cupful. 

Method. Pare and slice the cucum- 
bers and onions, sprinkle the salt over 
them, toss up with two forks and set 

84 



PICKLES AND CONDIMENTS 

aside over night. In the morning 
drain in sieve; seed and slice the 
peppers, and add these and spices to 
pickles, boil the sugar and vinegar well, 
and when cold add the oil, stir in the 
pickles, and place in sterilized (cold) 
jars putting on glass top. 

GERMAN MUSTARD PICKLES 
Proportions. (For each quart jar.) 
Twelve small white onions; one fourth 
of a small red pepper; two tablespoons 
of yellow mustard seeds; prepared 
cucumbers and vinegar to fill jar. 

Method. Select the large, ripe, 
yellow cucumbers, pare, halve, and 
scrape out all seeds and soft pulp. 
Place in a stone or porcelain bowl, 
sprinkle lightly with coarse salt, and 
let stand over night. In the morning 
wipe each piece with a clean coarse 
towel, skin the onions, seed and shred 
the pepper, and then place all this 
alternately in the glass jar. Now pour 
good white pickling vinegar over the 
mixture, put on glass top, and set 
aside for at least three weeks to ripen. 

85 



PRESERVING AT HOME 

(When scraping out the seeds, be very 
careful to leave no loose rag or fiber, 
or pickle will become soft and spoil.) 

SWEET CUCUMBER PICKLES 
Method. Prepare the cucumbers as 
directed for mustard pickles, but do 
not salt. As soon as all the pickles are 
cut, wipe the pieces carefully, lay in a 
jar or crock, and pour good, cold, 
uncooked pickling vinegar over them. 
Let stand twenty-four hours, then 
pour off the vinegar and measure. To 
each pint of vinegar add half a pound 
of sugar, a small spice bag (stick 
cinnamon and whole cloves tied in a 
cloth), and boil for ten minutes. 
Now add the cucumbers, and cook 
until the pickles begin to get soft. 
Pour all into the jar and let stand 
four days. Now put the mixture 
back into the kettle and cook until 
pickles are transparent and can be 
readily pierced with a straw. Place 
in glass jars, and put on the top after 
they are cold. The spice bag must 

86 



PICKLES AND CONDIMENTS 

be removed after the first cooking, 
and set aside in a covered bowl until 
the second cooking. 

SOUR GREEN TOMATO PICKLES 
Method. Take one peck of sound 
green tomatoes, wash and slice them 
but do not peel, and put into a jar 
in layers with a slight sprinkling of 
salt between. After letting them 
stand over night drain off the liquor. 
Have two dozen medium-sized onions 
peeled and sliced and three red and 
three green peppers chopped fine. 
Make spiced vinegar by boiling for 
half an hour a quart of vinegar with 
whole mixed spices. Place in a porce- 
lain kettle some of the sliced tomatoes, 
then some of the sliced onions and 
chopped peppers, shaking in some 
black pepper (using in all two table- 
spoons); over this pour some of the 
spiced vinegar. Repeat this process 
until the kettle is full, cover with 
cold pure cider vinegar, and cook until 
tender but not soft. 

87 



PRESERVING AT HOME 

GERMAN SWEET PICKLES 
Method. Cut green tomatoes into 
slices, sprinkle with salt, and let stand 
over night. For ten pounds of toma- 
toes have five pounds of sugar, the 
rinds of two lemons cut small, a table- 
spoon of whole cloves, and an ounce of 
stick cinnamon. In a pint of cider 
vinegar boil the sugar and lemon rinds 
until a thin sirup forms ; add cinnamon 
and cloves, and in this cook as many 
tomatoes as the sirup will cover. 
When these are cooked add to the 
sirup more tomatoes, until the whole 
quantity is cooked. Put the tomatoes 
into a stone jar. Boil the sirup until 
rather thick, pour over the tomatoes 
in the jar, and let stand for two days. 
Then pour off the sirup and boil down 
until it is as thick as honey. Pour 
this over the tomatoes, cover them 
closely, and set away in a cold place. 



MEXICAN PEPPER SAUCE 
Proportions. Three quarts of pre- 
pared tomato pulp; one cup of sliced 
white onions; two red peppers, seeded 

88 



PICKLES AND CONDIMENTS 

and chopped; four tablespoons of salt; 
one and one-half cups of vinegar; two 
cups of sugar; four teaspoons of Mexi- 
can chili powder; six teaspoons of 
turmeric, mace, and cinnamon. 

Method. Scald and skin firm red 
tomatoes, cut into small pieces, and lay- 
in drain to let surplus juice drain out. 
Skin the onions and seed peppers, then 
run through food chopper; add to 
tomatoes, add salt and vinegar, and 
cook until reduced one third. Now 
add sugar and spices and cook at least 
another hour. Pour into wide- 
mouthed bottles and seal when cold. 

GREEN CUCUMBER PICCALILLI 
Proportions. Six cups of prepared 
cucumbers; two cups of chopped 
onions; three red and one green 
pepper; six tablespoons of salt; two 
tablespoons of mixed spices; one and 
one-half cups of vinegar; one and one- 
half cups of sugar. 

Method. Select firm green cucum- 
bers as for salad, pare, and scrape out 
the seeds, run through food chopper, 

89 



PRESERVING AT HOME 

salt, and set aside over night. In the 
morning drain in a sieve and measure, 
then seed the peppers, skin the onions, 
run through chopper, and add to 
cucumbers, mixing well. Now boil the 
sugar and vinegar together. When 
cold, pour over the prepared pickles, 
add spices, stir together, and fill into 
wide-mouthed bottles. Put into glass 
jars. Seal the tops of the bottles with 
melted paraffin, and tie up the top 
with heavy paper. Keep in cool place. 

GREEN TOMATO PICCALILLI 

Method. Take one peck of green 
tomatoes and eight large onions 
chopped fine, with one cup of salt 
well stirred in. Let the mixture 
stand over night, and in the morning 
drain off all the liquor. Boil in two 
quarts of water and one of vinegar for 
twenty minutes, then drain all through 
a sieve or colander. Put mixture back 
into the kettle again ; turn over it two 
quarts of vinegar, one pound of sugar, 
half a pound of white mustard seed, 
two tablespoons of ground pepper, two 

90 



PICKLES AND CONDIMENTS 

of cinnamon, one of cloves, two of 
ginger, one of allspice, and half a 
teaspoon of cayenne pepper. Boil all 
together for fifteen minutes or until 
tender but not soft. Seal in jars. 



91 



CANNING VEGETABLES 
General Remarks 

There is no reason why the modern 
housekeeper should not can vege- 
tables as well as fruit. The plea that 
vegetables canned at home do not 
keep will not hold good if you care- 
fully observe the precautions and 
directions that are essential to success- 
ful canning. Here, as in canning 
fruit, sterilization, absolute cleanliness, 
I and the selection of perfect goods for 

canning are the first considerations. 
It is generally conceded that the self- 
sealing jars are by far the best and 
the cheapest in the end, as there is 
absolutely no chance for any foreign 
substance to lodge anywhere. If the 
directions for canning are followed 
carefully, there is practically no limit 
to the varieties of foods that can be 
preserved in your own kitchen. 

92 



CANNING VEGETABLES 
Sterilization 
When canning vegetables the jars 
should be sterilized thoroughly, and the 
directions given for steriHzation of jars 
for fruit must be carefully observed. 
But in the sterilization of vegetables 
even greater care must be taken, as 
they are more subject than fruits to 
fermentation. The method of cooking 
the vegetables in a pot, dipping them 
to overflowing into the hot jar, and 
then clamping on the cover which has 
also been well sterilized and kept in 
hot water, still has many advocates. 
This is certainly the quickest method, 
but some of the flavor is lost, and the 
appearance of the vegetables is apt 
to be marred in transferring from the 
kettle to the jar. It is now conceded 
that the best and safest method is 
to cook the fruit in the jars accord- 
ing to Method No. 2 (p. 19), but 
instead of cooking the vegetables 
only once, three cookings, on as 
many successive days, are advisable. 
The first cooking may kill only the 
bacteria, but not the spores, the 

93 



PRESERVING AT HOME 

offsprings of the parent bacteria. 
Though boiHng will kill the mold and 
perhaps most of the bacteria, those 
that escape will again develop spores 
after the vegetables have cooled. 
Hence it is necessary to cook all 
vegetables a second time, and in most 
cases the third cooking is safest, as it 
will surely destroy any spores that have 
developed and are lying dormant. 
To realize the importance of this 
repeated cooking, you must remember 
that one bacteria will develop millions 
of spores in one day, and as spores 
contain the greatest amount of vitality, 
thorough boiling is necessary to insure 
good results. 



Selecting Vegetables 

The greatest care must be taken in 
selecting the vegetables. If you have 
a garden this will be easy, as you can 
then put up everything when it is at 
its best; but if you are dependent on 
markets do not be deluded into 
thinking anything is good enough, but 

94 



CANNING VEGETABLES 

rather pay a little more and get first- 
class vegetables. After all, vegetables 
of the best quality are less expensive 
in the end. 

Preparing Vegetables 
To insure good results, exercise the 
greatest precaution in preparing and 
washing the vegetables. Cut them 
in even and sightly pieces, or, if they 
are to be canned whole, as peas, lima 
beans, or small beets, look them over 
carefully and reject any that are imper- 
fect. Vegetables are best if gathered 
in the early morning hours. If you 
get them from the market, it is well to 
place them in cold water for a few 
hours to keep them crisp. Do the 
canning in a clean, well-swept room, 
wear clean cotton clothes, an apron 
preferably, and a neat mobcap over 
your hair. Be very careful not to 
place the fingers inside of the jar when 
transferring it, or to handle the jars 
with soiled towels. 

Caution 
To insure against any possibility of 
either vegetables or fruit spoili|;g, it 

95 



PRESERVING AT HOME 

is advisable to observe jars, carefully 
testing tops to make sure they are 
perfectly tight, for about ten days 
after canning. 

PEAS 

Select young and tender peas, shell, 
pack in jars, pour on cold water to 
overflowing, and proceed according to 
directions. 

STRING BEANS 

Select tender green beans, string 
them, and cut or break into suitable 
lengths, pack in jars, fill with cold 
water to overflowing, then proceed 
according to directions. 

WAX BEANS 

Select tender wax or butter beans, 
remove ends, and cut into neat slanting 
slices, add salt and cold water as 
directed for green beans, and proceed 
according to directions. 

LIMA BEANS 

Lima beans soon lose their flavor 
after being shelled, so try to get them 

96 



CANNING VEGETABLES 

fresh, and shell just before canning. 
Discard all hard pods, and proceed 
as directed for other beans. 

ASPARAGUS TIPS 

Select perfect, even-sized asparagus, 
— the white variety is best. Use only 
the tips, about three inches in length, 
and can as directed for beans or peas. 
The lower parts of the asparagus may 
be used fresh as a vegetable. 

CAULIFLOWER 

Select young white cauliflowers, 
divide the flowers, cutting off any hard 
stems, than can as directed for other 
vegetables. 

TOMATOES 

Scald and skin firm tomatoes. If 
the small varieties are used, they may 
be canned whole, otherwise cut into 
quarters. Can as directed for other 
vegetables. 

OKRA OR GUMBO 

This vegetable is most convenient 
for soups, stews, and as a vegetable 

97 



PRESERVING AT HOME 

for winter use. Wash the young pods 
and cut into suitable lengths, then can 
as directed for other vegetables. 

CARROTS AND PARSNIPS 
Both of these vegetables keep so 
well during the winter, as do white 
and yellow turnips also, that it hardly 
pays to can them, but if you have a 
surplus of young vegetables it may 
be an economy to can them. All vege- 
tables of this kind must be pared, 
sliced, or cut into blocks, then canned 
according to directions. 

SQUASH OR PUMPKINS 

While these vegetables keep very 
well if you have a dry, cool cellar, it 
is often more convenient to can them 
ready for the winter's pies or tarts. 
Remove all hard rind and soft fiber, 
cut into small slices or blocks, and can 
as directed for other vegetables. 

BEETS 

Only young tender beets are fit for 
canning, and they can be put up plain, 
as are other vegetables, or pickled. As 

98 



CANNING VEGETABLES 

beets bleed and so lose the red color if 
pared, they must be cooked until ten- 
der, without removing skin or ends; 
then skin, cut up, and place in cans as 
other vegetables. 

PICKLED BEETS 
Proceed as directed for plain beets. 
When they are placed in the jars, make 
a pickle of one third water and two 
thirds vinegar, and add three table- 
spoons of sugar and one teaspoon of 
salt to each quart of beets. If desired, 
a few small white onions may be added. 

CORN 

Take young, fresh sugar corn, 
brush the ears well to remove all of the 
silk, wash, scrape off the kernels with 
a sharp knife, then can as directed for 
other vegetables. 

SUCCOTASH 

A good combination for succotash is 
an equal portion of lima beans and 
sweet com, but as this is rather diffi- 
cult to keep, longer boiling than for 
other vegetables is advisable. 

99 



INDEX 

Introduction 

Page 

Fruit Jars and Glasses 9 

Keeping Fruit Clear 17 

Molds and Molding 7 

Preparing Fruit for Preserving, All Kinds 14 

Paring 15 

Skinning 15 

Stemming 15 

Stoning 14 

Washing 14 

Principle of Canning and Preserving Fruit 7 

Sealing and Storing Fruit 16 

Selection of Fruit 9 

Sterilization 8 

Utensils for Preserving 13 

Canning Fruit 

Cold Water Canning 21 

Method No. i 18 

Method No. 2 19 

Fruit (Proportions and Methods) 

Apples 26 

Apricots 25 

Blackberries 23 

Blueberries 23 

Cherries, Ground 29 

Cherries and Apples, Ground 29 

Cherries, Sour 23 

Cherries, Sweet 23 

Citron Melons 2"] 

Currants 22 

Currants and Red Raspberries 22 

Gooseberries 24 

Grapes 24 

Oranges and Lemons 29 

Peaches 25 

Peaches, Clingstone 25 

Pears 26 

Pineapple 27 

Pineapple, Grated 28 

100 



INDEX 

Page 

Plums 24 

Quinces ^^ 

Quinces and Sweet Apples 26 

Raspberries 22 

Strawberries 21 

Tomatoes 28 

Jam and Preserves 

General Remarks 3i 

Jams 31 

Blackberry Jam 34 

Black Raspberry and Currant Jam. 38 
Black Raspberry and Currant Jam, 

Spiced 35 

California Prune Plums 38 

Currant Jam 35 

Currant Jam, Spiced 35 

Gooseberry Jam 3o 

Gooseberry Jam, New Method 30 

Red and Black Raspberry Jam 37 

Red Raspberry and Currant Jam . . 38 

Red Raspberry Jam 37 

Strawberry and Pineapple Jam 34 

Strawberry and Rhubarb Jam 33 

Strawberry Jam 33 

Preserves • • • 39 

Apple Butter (No. i) 42 

Apple Butter (No. 2) 43 

Peach Butter 40 

Peach Preserve 39 

Quince and Apple Butter 44 

Tomato Butter 4i 

Tomato Preserve • 4^ 

Tomato Preserve (German Recipe) 41 

Jellies and Marmalades 

Making Jelly • 45 

Proper Making of a Jelly Bag 45 

Marmalade 55 

101 



INDEX 



Page 

Jellies 45 

Apple Jelly 51 

Apple Jelly, Economical 54 

Cherry Jelly 53 

Crabapple Jelly 52 

Currant Jelly 50 

Currant Jelly, Black 51 

Currant Jelly, Black and Red 51 

Currant Jelly, White 51 

Currant and Raspberry Jelly 50 

Gooseberry Jelly 51 

Grape Jelly 54 

Grape Jelly, Green 54 

Grape Jelly, Wild 54 

Peach and Apple Jelly 53 

Plum Jelly 52 

Plum Jelly, Damson 53 

Strawberry and Currant Jelly 49 

Strawberry and Gooseberry Jelly. . . 49 

Strawberry and Rhubarb Jelly 49 

Marmalades 55 

Cherry and Orange Marmalade .... 56 

Gooseberry Marmalade 56 

Grape Marmalade 61 

Grapefruit Marmalade 57 

Lemon Marmalade 59 

Orange Marmalade 59 

Orange and Grapefruit Marmalade 58 

Peach Marmalade 59 

Pear or Apple Marmalade 60 

Pineapple Marmalade 61 

Plum Marmalade, Damson 58 

Plum Marmalade, Wild 58 

Quince Marmalade 61 

Quince and Apple Marmalade 62 

Red Raspberry and Currant Mar- 
malade 56 

Strawberry and Rhubarb Marmalade 56 

Tomato Marmalade 62 

102 



INDEX 

Sweet Pickled Fruits and 

Miscellaneous Recipes 

Page 

General Remarks 63 

Proportions and Methods 

Apples, Sweet Pickled 64 

Bar-le-duc 74 

Bar-le-duc with Raspberries 75 

Blue Plum Conserve 70 

Brandied Fruit 67 

Candied Grapefruit or Lemon Peel . . 76 

Candied Orange Peel 76 

Candied Pineapple 76 

Crabapples, Pickled 64 

Currant Juice 74 

Grapes, Pickled 66 

Green Grape Conserve 72 

Green Plum Conserve 71 

Peaches, Pickled 65 

Pears, Pickled 66 

Pineapple Honey 73 

Plums, Pickled 66 

Potpourri of Fruit 67 

Raspberry Juice 73 

Seeding Currants 75 

Strawberry Juice 74 

Sweet Watermelon Pickles 68 

Tutti Frutti 69 

Beverages 

General Remarks 77 

Proportions and Methods 

Bohemian Cream 83 

Grape Juice ... 79 

Grape Juice, Government Method . . 79 

Grape Juice (No. i) 78 

Grape Juice (No. 2) 79 

Grape Nectar 82 

Grape Punch 82 

Grape Sherbet 83 

103 



INDEX 

Page 

Grape Ice Cream 83 

Invalid Drink 82 

Raspberry Shrub 77 

Syllabub 83 

Homemade Pickles and Condiments 

General Remarks 84 

Proportions and Methods 

Cucumbers in Oil 84 

Cucumber Pickles, Sweet 86 

German Mustard Pickles 85 

German Sweet Pickles 88 

Green Cucumber Piccalilli 89 

Green Tomato Piccalilli 90 

Green Tomato Pickles, Sour 87 

Mexican Pepper Sauce 88 

Canning Vegetables 

Caution 95 

General Remarks 92 

Preparing Vegetables 95 

Selecting Vegetables 94 

Sterilization 93 

Vegetables 92 

Asparagus Tips 97 

Beans, Lima 96 

Beans, String 96 

Beans, Wax 96 

Beets 98 

Beets, Pickled 99 

Carrots and Parsnips 98 

Cauliflower 97 

Corn 99 

Okra or Gumbo 97 

Peas 96 

Squash or Pumpkin 98 

Succotash 99 

Tomatoes 97 



104 



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